Lentil Salad

I sort of wish I was a vegetarian. Did you ever meet a fat, sloppy, or mean vegetarian? I think not. The food is good, pretty, and healthy. I have a kid who won’t eat meat, and she’s very intelligent, smart, and funny. I always enjoy the food I make for her, so why not go for it?

One problem … they don’t eat meat.

I really like meat. Meaty, juicy, stringy, tender, lean or marbled, on the bone or off; I like all kinds of meat, from any living creature. Just try me! I also look really cool in leather. So Vegetarianism probably isn’t going to work for me.

But I’m a fan of all you vegetarians … so I’m throwing you a bone.

The ingredients of this salad are not exotic, but when combined with lentils and a cool vinaigrette, they’re extraordinary.

METHOD

Combine lentils, bay, and thyme in a large sauce pan, cover with water, and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes until tender. Drain, remove bay and spread on a baking sheet to cool completely.

In a large bowl mix together garlic, mustard, vinegar, and oil. Add onion, celery, carrot, ham, and lentil. Toss together to coat, and chill at least 30 minutes before serving.